Spinach and Turkey Sausage Quiche
INGREDIENTS FOR PASTRY
1 ½ cups unbleached all-purpose flour ½ teaspoon salt ⅔ stick chilled unsalted butter ½ teaspoon sugar 3 tablespoon chilled crisco shortening ¼ cup ice water Ceramic stones or dried beans to line pastry shell
DIRECTIONS Sift flour, salt and sugar into food processor; add sugar, crisco and butter. Pulse until mixture resembles a coarse meal. With the blender running, pour ice water until the dough forms into a ball. Turn out onto a floured surface and knead away from you for two minutes. Wrap in plastic and refrigerate for 1-2 hours.
Remove dough from refrigerator to a floured surface and roll out to desired thickness. Place pastry in quiche dish and press into place and trim excess dough. Refrigerate for 30 minutes. Remove chilled pastry and prick sides and bottom with fork. Line dish with wax or parchment paper and fill with ceramic stones or dried beans. Bake at 400 degrees for 10 minutes.
INGREDIENTS FOR FILLING 3 large eggs 1 ½ cups heavy whipping cream 1 10 oz package frozen chopped spinach defrosted and pressed through a sieve to release all liquid 1 large vidalia onion chopped 1 smoked turkey sausage very thinly sliced 2 tablespoon unsalted butter 1 tablespoon olive oil Pinch freshly ground nutmeg ½ teaspoon salt ½ teaspoon sugar Pinch cayenne pepper 1 ½ cup grated Gruyere Cheese or Old White Cheddar
INSTRUCTIONS
Melt butter and olive oil in large nonstick frying pan. Add onions, sprinkle with sugar and fry until soft about 5 minutes. Add turkey sausage and fry for 3 minutes. Set aside. In a medium bowl, whisk eggs, cream, salt, cayenne pepper and nutmeg. Spread onion and turkey sausage at bottom, sprinkle 1 cup cheese next, then spread spinach over cheese. Pour egg mixture over top and remaining ½ cup cheese. Sprinkle smoked paprika over cheese. Bake at 325 degrees for 50-55 minutes.
This is absolutely a most delicious quiche. I normally make two, one for my home and the other for a friend who loves the rich pastry. I have served this quiche for lunch and sometimes for a light supper. Consider an arugula salad with fresh mango slices and roasted pecans. I use a homemade pomegranate and olive oil dressing on this salad. 3 parts oil to 1 part vinegar. Shake well and toss with salad greens. It’s delicious!
